Pumpkin Caramel Monkey Bread

Halloween Night I decided to try my hand at my first ever Monkey Bread! Had I known it was this easy I would have been making monkey bread for years! Break out your bundt pans and stock up the fridge with Pillsbury biscuits! With these two items on hand you’ll be able to whip up monkey bread at a moments notice! Naturally, I decided to put my own pumpkin spin on this classic recipe. Fresh pumpkin puree and pumpkin pie spice give this ooey gooey dessert a Fall spin! 

Pumpkin Caramel Monkey Bread
Serves 8
Pumpkin puree and pumpkin pie spice celebrate the flavors of Fall in this classic monkey bread recipe.
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 1/2 cup granulated sugar
  2. 2 tablespoons pumpkin pie spice
  3. 3 cans Pillsbury Grands refrigerated biscuits
  4. 1 cup packed brown sugar
  5. 3/4 cup butter
  6. 1/4 cup pumpkin puree
Instructions
  1. Heat oven to 350 degrees. Spray a bundt pan with cooking spray.
  2. In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice. Separate each can of dough into 8 biscuits; cut each biscuit into quarters. Place 6 to 8 biscuit pieces in sugar-spice mixture; shake well. Continue to add more biscuit pieces to sugar-spice mixture until all are completely coated. Place biscuit pieces in pan.
  3. In saucepan, melt butter, brown sugar and pumpkin over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits in pan.
  4. Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.
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